Kitchen Wishlist

Well, every girl has her wishlist, especially the kitchen fiends. I am going to start mine short and simple: 3 coveted appliances I long for in my kitchen.

1. the Kitchenaid Artisan Stand Mixer -

I borrowed this picture from Design*Sponge because, well, she makes it look so homey on her countertop. I love the vintage look of the pistachio color - classy and sweet, but not overly pretentious like the Paula Deans and Giada de Laurentiis of the world (actually I really like Giada). Mom has a miniature KitchenAid and I love going home to use it - it made my two wedding cakes so much less stressful, it makes baking cookies a cinch, and it is perfect for things like mixing up big batches of aioli or cold sauces. Oh, KitchenAid, you last for years and you make the homemaking life easy, and you are compensated for it generously. At $349.99 a pop I will be waiting for you on my wedding registry or my magic lottery numbers (who is to say which will come first?).

2. Taylor Digital Measuring Cup Scale -
A nice accomplice in the kitchen because well, it measures dry AND wet ingredients. It switches to almost any needed measurement unit - I love the precision of a digital scale and having the certainty of knowing my measurements are on while baking. Of course, it could never take the place of having cute measuring cup sets laying around the kitchen - it is more like an added convenience/indulgence. But aren't all wishlist items?

3. Williams-Sonoma Ravioli Maker -

Since working at Villa Tronco, my craving to make homemade raviolis to freeze, to give away, to have fun parties this coming winter, has gone from 0 to 60. I thought homemade raviolis sounded whimsical and fun, but pointless. Now that I make raviolis by hand on a regular basis, my opinion has changed. It is not just whimsical and fun, it is essential. That Butternut Squash Ravioli with Sage and Brown Butter recipe I have had on file for over a year? Done. Give me this ravioli press and a rolling pin, and I can even make do without the Pasta Machine. Raviolis stuffed with portabella mushrooms? Yes. Raviolis stuffed with fresh and aged cheeses? Yes. Raviolis stuffed with meatsauce? Yes. Buy me this press for a mere $25, say the word, and your greatest desired ravioli will be my command.

Homemade Ravioli!!!!!

Yes, I am as excited as six exclamation marks. As soon as I got to work I diced some eggplant, prepared Belgian endive for a salad, and...was taught how to make ravioli from SCRATCH! It was the funnest thing I have ever done. I am sure that one day the thrill will wear off, but I could not be more excited about making pasta from scratch, rolling it out and thinning it, making the ricotta filling, stuffing the ravioli, stamping them out, dusting them with flour to freeze. It BLEW MY MIND!

The pasta is made with oil, eggs, salt, semolina, and a bit of flour. Knead in mixing bowl until ingredients are well-incorporated but the "dough" gives a little, like play-dough. Shape into balls and dust well with flour. You need a little contraption (I don't know the name) that you feed the dough through and you gradually thin the pasta by rolling it out at different settings until thin enough. Take ravioli stamp contraptions and lay a piece of pasta over the stamp. Fill each ravioli space with filling (Ricotta, egg, garlic, black pepper, salt, parmesan - or whatever you want), then lay a second piece of pasta over the stamp. Roll out with a rolling pin until raviolis form and you can easily pull dough away from stamps. Dust with flour, freeze until ready to boil! :)


The rest of the night we spent prepping for each course of a 5-course wine dinner. The first course was fried chickpea cakes; the second course salmon with endive and arugula salad finished with poppyseed dressing; the third course was seafood risotto balls; the fourth course was filet mignon with thin tomato slices, fresh mozzarella and a slice of sicilian pizza and green peas. The last course was Carmella's homemade ricotta cheesecake - yum yum yum.